Research Library

Food Engineering Progress

Food Industry and Aquatic Biology

Mechanisms of production and control of acetate esters in yeasts

Hiroyuki Yoshimoto, Takayuki Bogaki

Journal of Bioscience and Bioengineering

Fermentation and Sensory Analysis

2023Academic literature

40 citations

DOI

Vanillin-assisted preparation of chitosan-betaine stabilized corn starch gel: Gel properties and microstructure characteristics

Wenmeng Liu, Long Chen, David Julian McClements +3

Food Hydrocolloids

Food composition and properties

Characterization of different high amylose starch granules. Part I: Multi-scale structures and relationships to thermal properties

Yu Tian, Xingxun Liu, Jacob J. K. Kirkensgaard +5

Food Hydrocolloids

Food composition and properties

2023Academic literature40 citations3 claims extracted Open Access

Synthesis and Structural Characterization of Selenium Nanoparticles–Bacillus sp. MKUST-01 Exopolysaccharide (SeNPs–EPS) Conjugate for Biomedical Applications

Thirumalaivasan Ramachandran, Devaprakash Manoharan, Natesan Sivakumar +5

Biomedicines

Selenium in Biological Systems

Exopolysaccharides (EPS) are exogenous microbial metabolites generated predominantly during the development of bacteria. They have several biological potentials, including antibacterial, antioxidant,...

Complexation of V-type lotus seed starch and butyric acid: Structure and in vitro digestion

Huifang Liu, Peng Meng, Yi Zhang +2

Food Hydrocolloids

Food composition and properties

Structural characterization of an inulin neoseries-type fructan from Ophiopogonis Radix and the therapeutic effect on liver fibrosis in vivo

Wei Liu, Linzhang Zhang, Xia Wei +9

Carbohydrate Polymers

Microbial Metabolites in Food Biotechnology

2023Academic literature40 citations6 claims extractedDOI

The monoglyceride oleogel characteristics modified by carnauba wax

Somaye Pakseresht, Mostafa Mazaheri Tehrani, Reza Farhoosh +1

LWT

Food Chemistry and Fat Analysis

This study investigated the properties of distilled monoglyceride (DMG) and carnauba wax (CBW) oleogels at different weight ratios (100:0, 85:15, 70:30, 55:45, 40:60, and 0:100) (DMG:CBW) and two...

Co-delivery of curcumin and quercetin in the bilayer structure based on complex coacervation

Le Ma, Chun-Ru Su, Shiying Li +3

Food Hydrocolloids

Proteins in Food Systems

Microencapsulation of marjoram essential oil as a food additive using sodium alginate and whey protein isolate

Karen E. L. Mazza, André Mesquita Magalhães Costa, Janine Passos Lima +3

International Journal of Biological Macromolecules

Microencapsulation and Drying Processes

Essentials of Medicinal and Aromatic Crops

Muhammad Zia-Ul-Haq, Arwa Abdulkreem AL-Huqail, Muhammad Riaz +1

Seed and Plant Biochemistry

This book summarizes the current knowledge on medicinal and aromatic crops, including the agronomical practices of important MACs

Air-water interface properties and foam stabilization by mildly extracted lentil protein

Penghui Shen, Jinfeng Peng, Leonard M.C. Sagis +1

Food Hydrocolloids

Proteins in Food Systems

Lentil proteins have shown potential as substitutes for animal proteins in foam-based food products, although the mechanisms by which the proteins stabilize the air-water interface are largely...

2023Academic literature40 citations1 claim extracted Open Access

Genome Investigation and Functional Annotation of Lactiplantibacillus plantarum YW11 Revealing Streptin and Ruminococcin-A as Potent Nutritive Bacteriocins against Gut Symbiotic Pathogens

Tariq Aziz, Muhammad Naveed, Syeda Izma Makhdoom +11

Molecules

Probiotics and Fermented Foods

All nutrient-rich feed and food environments, as well as animal and human mucosae, include lactic acid bacteria known as Lactobacillus plantarum. This study reveals an advanced analysis to study the...

Nanoencapsulated anthocyanins: A new technological approach to increase physical-chemical stability and bioaccessibility

Thiécla Katiane Osvaldt Rosales, Lucas de Freitas Pedrosa, Karen Rebouças Nascimento +6

Food Hydrocolloids

Proteins in Food Systems

Non‐gene‐editing microbiome engineering of spontaneous food fermentation microbiota—Limitation control, design control, and integration

Liangqiang Chen, Guozheng Wang, Mengjing Teng +5

Comprehensive Reviews in Food Science and Food Safety

Probiotics and Fermented Foods

Non-gene-editing microbiome engineering (NgeME) is the rational design and control of natural microbial consortia to perform desired functions. Traditional NgeME approaches use selected environmental...

2023Academic literature40 citations5 claims extracted Open Access

Phytochemical Characterization and Antifungal Efficacy of Camphor (Cinnamomum camphora L.) Extract against Phytopathogenic Fungi

Sherien E. Sobhy, Abdulaziz A. Al–Askar, Elsayed K. Bakhiet +4

Separations

Essential Oils and Antimicrobial Activity

Cinnamomum camphora methanolic extract was tested for antifungal activity against three common, isolated, widespread phytopathogens: Alternaria alternata, Fusarium solani, and Fusarium oxysporum,...

Assessment of the safety and probiotic characteristics of Lactobacillus salivarius CGMCC20700 based on whole-genome sequencing and phenotypic analysis

Yu‐Hang Jiang, Rui-Si Yang, Yicen Lin +5

Frontiers in Microbiology

Probiotics and Fermented Foods

Lactic acid bacteria are generally regarded as alternatives to antibiotics in livestock and poultry farming, especially <i>Lactobacillus</i> strains, which are safe and have probiotic potential....

2023Academic literature40 citations7 claims extracted Open Access

Plant-Based Alternatives to Cheese Formulated Using Blends of Zein and Chickpea Protein Ingredients

Nadia Grasso, Francesca Bot, Yrjö H. Roos +3

Foods

Proteins in Food Systems

In this study, zein protein isolate (ZPI) and chickpea protein concentrate (CPC) ingredients were used to formulate five plant-based cheese alternatives. Ingredient ratios based on protein...

Effects of temperature and pH on interfacial viscoelasticity, bulk rheology and tribological properties of whey protein isolate-stabilized high internal phase emulsions

Beibei Zhou, Stephan Drusch, Sean A. Hogan

Food Hydrocolloids

Proteins in Food Systems

Fabrication, characterization, and interventions of protein, polysaccharide and lipid-based nanoemulsions in food and nutraceutical delivery applications: A review

Mehnaza Manzoor, Priyanshu Sharma, Mohd Murtaza +2

International Journal of Biological Macromolecules

Proteins in Food Systems

Physicochemical and in vitro digestion properties of gelatin/low-methoxyl pectin synbiotic microgels co-encapsulating Lacticaseibacillus casei and pectic oligosaccharides via double-crosslinking with transglutaminase and calcium ions

Jeong Ho Byeon, Yu-Ra Kang, Yoon Hyuk Chang

Food Hydrocolloids

Proteins in Food Systems

2023Academic literature40 citations5 claims extractedDOI

Effect of chlorogenic acid on lotus seed starch gelatinization behavior and complexation mode during microwave treatment

Xiangfu Jiang, Jianyi Wang, Lanxin Li +3

Food Hydrocolloids

Polysaccharides Composition and Applications

The pasting behavior and changes in intermolecular forces were compared between microwave (MW)- and hydrothermal (hot water; HT)-treated chlorogenic acid (CA)/lotus seed starch (LS)/water mixtures,...

2023Academic literature40 citations1 claim extracted Open Access

Latest Trends in Industrial Vinegar Production and the Role of Acetic Acid Bacteria: Classification, Metabolism, and Applications—A Comprehensive Review

Juan J. Román‐Camacho, Isidoro García‐García, Inés M. Santos‐Dueñas +2

Foods

Fermentation and Sensory Analysis

Vinegar is one of the most appreciated fermented foods in European and Asian countries. In industry, its elaboration depends on numerous factors, including the nature of starter culture and raw...

Regulation mechanism of curcumin-loaded oil on the emulsification and gelation properties of myofibrillar protein: Emphasizing the dose–response of curcumin

Hu Li, Lishuang Shi, Sinong Liu +3

Food Chemistry

Proteins in Food Systems

pH-induced complex coacervation of fish gelatin and carboxylated chitosan: Phase behavior and structural properties

Cheng Chen, Zongcai Tu, Hui Wang

Food Research International

Proteins in Food Systems

2023Academic literature40 citations7 claims extracted Open Access

Effect of Mixing Time on Properties of Whole Wheat Flour-Based Cookie Doughs and Cookies

Somali Dhal, Arfat Anis, Hamid Shaikh +2

Foods

Food composition and properties

This study investigated if whole wheat flour-based cookie dough’s physical properties were affected by mixing time (1 to 10 min). The cookie dough quality was assessed using texture (spreadability...

Ethiopia National Food Consumption Survey

The Food Science And Nutrition Research Directorate (FSNRD) Of The Ethiopian Public Health Institute (EPHI)

Harvard Dataverse

Child Nutrition and Water Access

Ethiopia National Food Consumption Survey was conducted to investigate the food consumption pattern of the Ethiopian population to provide evidence-based information for National Food Fortification...

2023Academic literature40 citations2 claims extractedDOI

Application of mathematical techniques to study the moisture loss kinetics and polyphenol degradation kinetics of mango (Mangifera indica L.) slices during heat pump drying by pilot equipment

Bùi Thị Thu Thảo, Thi Thanh Kieu Vo, Thi Yen Nhi Tran +4

LWT

Food Drying and Modeling

In this study, mathematical technique was applied to evaluate the moisture loss and polyphenol compound degradation during the heat pump drying of mango slices. The experiment was carried out in two...

2023Academic literature40 citations1 claim extracted Open Access

Lactic acid bacteria in cow raw milk for cheese production: Which and how many?

Luca Bettera, Alessia Levante, Elena Bancalari +2

Frontiers in Microbiology

Probiotics and Fermented Foods

Lactic Acid Bacteria (LAB) exert a fundamental activity in cheese production, as starter LAB in curd acidification, or non-starter LAB (NSLAB) during ripening, in particular in flavor formation....

Influence of Thai Street Food Quality, Price, and Involvement on Traveler Behavioral Intention: Exploring Cultural Difference (Eastern versus Western)

Yoksamon Jeaheng, Amr Al‐Ansi, Bee‐Lia Chua +4

Psychology Research and Behavior Management

Culinary Culture and Tourism

The findings revealed that Thai street food quality positively and significantly predicted the international tourists' perceived reasonable prices, involvement, and repurchase decisions. Perceived...

Environment microorganism and mature daqu powder shaped microbial community formation in mechanically strong-flavor daqu

Shuangping Liu, Yu Zhou, Dongna Ma +4

Food Bioscience

Fermentation and Sensory Analysis

2023Academic literature40 citations4 claims extractedDOI

Health potential of fermented goat dairy products: composition comparison with fermented cow milk, probiotics selection, health benefits and mechanisms

Li Chen, Emilia Bagnicka, He Chen +1

Food & Function

Probiotics and Fermented Foods

Goat milk as a preferable probiotic vehicle has been investigated and the contribution of fermented goat dairy products to the nutritional and economic wellbeing of the world is tremendous. This...

Effect of pH-shifting and sonication-assisted treatment on properties and stability of vegetable oil-based whipped cream stabilized by kidney bean protein aggregates

Sisi Wu, Zifan Zhang, Chunxiu Liu +1

Food Hydrocolloids

Proteins in Food Systems

2023Academic literature40 citations9 claims extracted Open Access

Preparation, Characterization, Release and Antibacterial Properties of Cinnamon Essential Oil Microcapsules

Huimin Liu, Zhiwei Zhao, Wenying Xu +5

Coatings

Essential Oils and Antimicrobial Activity

In this study, the antibacterial microcapsules of cinnamon essential oil (CEO) were prepared by complex condensation method. Chitosan quaternary ammonium salt (HACC) combined with gum arabic (GA) was...

2023Academic literature40 citations3 claims extracted Open Access

Anti-Inflammatory Effects of Essential Oils from the Peels of Citrus Cultivars

Jiyoon Yang, Su‐Yeon Lee, Soo‐Kyeong Jang +2

Pharmaceutics

Essential Oils and Antimicrobial Activity

Citrus cultivars have remarkable health benefits, but only the anti-inflammatory activities of the major varieties have been studied. This study investigated the anti-inflammatory effects of various...

2023Academic literature40 citations3 claims extracted Open Access

Fermented foods: a perspective on their role in delivering biotics

Gabriel Vinderola, Paul D. Cotter, Miguel Freitas +7

Frontiers in Microbiology

Probiotics and Fermented Foods

Fermented foods are often erroneously equated with probiotics. Although they might act as delivery vehicles for probiotics, or other 'biotic' substances, including prebiotics, synbiotics, and...

2023Academic literature40 citations6 claims extracted Open Access

A comprehensive review of mung bean proteins: Extraction, characterization, biological potential, techno‐functional properties, modifications, and applications

Shiyu Li, Xuewei Feng, Xiyu Hao +4

Comprehensive Reviews in Food Science and Food Safety

Proteins in Food Systems

The popularity of plant-based proteins has increased, and mung bean protein (MBP) has gained immense attention due to its high yield, nutritional value, and health benefits. MBP is rich in lysine and...

2023Academic literature40 citations7 claims extractedDOI

Probiotic Fermentation of Herbal Medicine: Progress, Challenges, and Opportunities

Haoyu Yang, Lin Han, Yiqun Lin +4

The American Journal of Chinese Medicine

Probiotics and Fermented Foods

Fermentation is a processing method used in traditional Chinese medicine (TCM). However, traditional fermentation methods suffer from poor production control. In contrast, probiotic fermented herbal...

On the role of partial least squares in path analysis for the social sciences

R. Dennis Cook, Liliana Forzani

Journal of Business Research

Sensory Analysis and Statistical Methods

Consumer acceptance of precision fermentation technology: A cross-cultural study

Marija Banović, Klaus G. Grunert

Innovative Food Science & Emerging Technologies

Food Supply Chain Traceability

Technological advances in precision fermentation hold great potential for transformative changes in the agri-food system, addressing crucial environmental and food security challenges. However, the...

Understanding consumer’s acceptability of the technology behind upcycled foods: An application of the technology acceptance model

Wajdi Hellali, Bernard Koraï

Food Quality and Preference

Food Waste Reduction and Sustainability

Purification and characterization of a novel low-molecular-weight antimicrobial peptide produced by Lactiplantibacillus plantarum NMGL2

Qingxia Ren, Min Zhang, Rui Xue +3

International Journal of Biological Macromolecules

Probiotics and Fermented Foods

2023Academic literature40 citations6 claims extractedDOI

Antioxidant properties and molecular mechanisms of Lactiplantibacillus plantarum ZJ316: A potential probiotic resource

Shiying Wu, Yongqiang Chen, Ziqi Chen +4

LWT

Probiotics and Fermented Foods

Oxidative stress is a hallmark of many cancers. Probiotics with antioxidant properties have been found to alleviate oxidative stress. Lactiplantibacillus plantarum ZJ316 (L. plantarum ZJ316) is an...

Decoding the key compounds responsible for the empty cup aroma of soy sauce aroma type baijiu

Dan Qin, Silei Lv, Yi Shen +9

Food Chemistry

Fermentation and Sensory Analysis

Fibrous whey protein mediated homogeneous and soft-textured emulsion gels for elderly: Enhancement of bioaccessibility for curcumin

Zhiming Wang, Yuanyuan Deng, Yan Zhang +7

Food Chemistry

Proteins in Food Systems

Dynamic Pricing and Organic Waste Bans: A Study of Grocery Retailers’ Incentives to Reduce Food Waste

Robert Evan Sanders

Marketing Science

Food Waste Reduction and Sustainability

I use a structural model with perishability data to analyze the welfare effects of two potential solutions to grocery-retail food waste: dynamic pricing and organic waste landfill bans.

Effect of heat treatment on the release of off-flavor compounds in soy protein isolate

Jiao Xu, Qiuming Chen, Maomao Zeng +5

Food Chemistry

Proteins in Food Systems

Lentil protein stabilized emulsion - Impact of lecithin addition on emulsions properties

Martina Bernaschina, Martin E. Leser, Hans Joerg Limbach +2

Food Hydrocolloids

Proteins in Food Systems

2023Academic literature40 citations4 claims extracted Open Access

Evaluation of Antimicrobial and Antioxidant Activities of Alginate Edible Coatings Incorporated with Plant Extracts

Ana I. Lopes, Adma Nadja Ferreira de Melo, Cristina Caleja +9

Coatings

Essential Oils and Antimicrobial Activity

Plant extracts (PEs) are natural substances that perform interesting bioactivities. However, they have some limitations. In this work, PEs from licorice, eucalyptus, sage, and thyme were produced and...

Development and Analysis of a CNN- and Transfer-Learning-Based Classification Model for Automated Dairy Cow Feeding Behavior Recognition from Accelerometer Data

Victor Bloch, Lilli Frondelius, Claudia Arcidiacono +2

Sensors

Food Supply Chain Traceability

Due to technological developments, wearable sensors for monitoring the behavior of farm animals have become cheaper, have a longer lifespan and are more accessible for small farms and researchers. In...